From Passionate Vegetarian by Crescent Dragonwagon
7 cups vegetable stock
3 fist-sized Yukon Gold potatoes, peeled and chopped
2 medium sweet potatoes, peeled and chopped
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons olive oil
1 large leek, roots removed, split, well washed, and chopped
1 1/2 tablespoon Hungarian sweet paprika
1 cup low-fat milk
1 tablespoon dried dillweed
1/4 teaspoon tamari or shoyu soy sauce
freshly ground black pepper
salt to taste
2 to 3 ounces Neufchatel reduced-fat cream cheese, cut into small pieces
minced fresh parsley or dill
Bring 6 cups of the stock to a boil in a large soup pot. Drop the potatoes and sweet potatoes in and reduce the heat to a medium simmer. Half-cover and let the potatoes cook until tender, about 15 minutes.
Meanwhile, heat the oil and butter in a skillet. Add the leek and toss, stir-frying until it is limp and slightly browned, about 5 minutes. Sprinkle with the paprika and stri-fry for another 1 to 2 minutes, stirring. Add the remaining 1 cup of stock and stir to deglaze.
Add this mixture to the simmering potatoes and stock. Add the milk, dill, tamari, pepper, and salt. (Since it takes a while for the full dill flavor to emerge, if you are serving the soup right away, you might want to add more dill; if it will sit for an hour or be reheated the next day, this amount is adequate.)
Lower the heat under the soup and add the pieces of cheese. Stir vigorously until the cheese melts into the soup. Adjust seasonings to taste. Garnish with parsley or dill and serve hot.
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